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Upside Down Bread Pudding with Carmelized Pears and Brandied Custard Sauce

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Upside Down Bread Pudding with Carmelized Pears and Brandied Custard Sauce

Photo by kaykay

This recipe was entered in the contest for Your Best Bread Pudding (Sweet, not Savory)
Chef
kaykay's Notes: Earlier this week, my friend showed up at my door with a loaf of sweet french bread to distract me from an overwhelming work project I've been consumed with. She enticed me to have some fun...
Earlier this week, my friend showed up at my door with a loaf of sweet french bread to distract me from an overwhelming work project I've been consumed with. She enticed me to have some fun exploring bread puddings for this week's contest. After discussing some ideas, we each embarked on a recipe (hers is the creative chai bread budding-- which turned out really yummy)...I had recently been to a tapas restaurant where I'd indulged in a simple butter cake topped with a crisp bruleéd layer of sugar served alongside a smattering of caramelized fresh fruit. My imagination was sparked by this sophisticated deconstruction of an old-fashioned upside down pineapple cake. I pondered inverted desserts and apple tarte tartin also came to mind. What makes these sorts of desserts so divine? The deep, rich, buttery caramel flavors contrasted with a simple cake, crust or bread-y base, and juicy, seasonal fruit. We whipped out a bunch of ingredients, she ran back to her house to get these luscious pears for me, I ran out to the store, and the festivities were on!

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Serves 8

Upside Down Bread Pudding with Carmelized Pears:

1/4 cup unsalted butter Ask a question about this ingredient

1/2 cup light brown sugar Ask a question about this ingredient

1 tablespoon light corn syrup Ask a question about this ingredient

1.5 - 2 ripe pears, peeled and sliced Ask a question about this ingredient

1/3 cup pecans, toasted and chopped Ask a question about this ingredient

3 large croissants, cut crosswise into 1-inch slices Ask a question about this ingredient

3 large eggs Ask a question about this ingredient

1/3 cup sugar Ask a question about this ingredient

1 cup + 2 tablespoons half and half Ask a question about this ingredient

1 teaspoon vanilla Ask a question about this ingredient

1/2 teaspoon cinnamon Ask a question about this ingredient

pinch of salt Ask a question about this ingredient

freshly ground nutmeg, to taste Ask a question about this ingredient

Preheat oven to 350 degrees
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Place croissant slices on a cookie sheet and toast in oven until lightly toasted, about 4-10 minutes depending on the freshness of croissants. Remove from oven to cool.
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In a 10.5 inch cast iron pan over medium low heat, melt butter. Add brown sugar and corn syrup and stir until blended and bubbling. Remove from heat.
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Arrange peeled and sliced pears in a circular pattern. Sprinkle with pecans and set aside.
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In medium bowl, whisk together eggs, half and half, vanilla, cinnamon, and salt.
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Place toasted croissant pieces evenly in prepared pan. Pour milk mixture over the croissants. Using a spatula, gently press croissants into liquid.
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Bake for 35-45 minutes or until custard is set.
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Remove from oven and cool in pan on a rack for 5 minutes. Place a platter on top of the pan and invert bread pudding onto the platter. Allow to cool for 5-10 minutes more. Serve warm or at room temperature.
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Brandied Custard Sauce:

1 1/2 cup whole milk Ask a question about this ingredient

1/4 cup sugar Ask a question about this ingredient

3 large eggs Ask a question about this ingredient

3/4 teaspoons vanilla Ask a question about this ingredient

1-2 tablespoon pear brandy or brandy, to taste Ask a question about this ingredient

In a saucepan, heat milk and sugar almost to a boil. Break eggs into a blender. While the eggs whirl, add hot milk. Add vanilla and brandy. The custard may be ready at this stage, but if it needs to be thickened, pour the mixture back into the saucepan and cook, stirring constantly. If lumps form, strain custard through a sieve or whirl it through the blender once more.
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8 Comments on Upside Down Bread Pudding with Carmelized Pears and Brandied Custard Sauce

FedFourMama added over 2 years ago

This must be heaven on a plate! Kay Kay you are an artist with food and in life. Love it!

BrooklynSupper added over 2 years ago

Two of my favorite desserts in one! I can't wait to try this.

AntoniaJames added over 2 years ago

I've been thinking all week about an upside down cake approach to bread pudding. This recipe is really nice. It looks so tasty!!!! Two thumbs up here! ;o)

monkeymom added over 2 years ago

Oh, this WAS so good. If I were a pear, this is how I'd want to be cooked and eaten.

AntoniaJames added over 2 years ago

Too funny, MonkeyMom!! I'm very jealous, too, by the way, that you got to taste this. ;o)

ChezSuzanne added over 2 years ago

I'm not at all a bread pudding fan, but this recipe would make me a convert. It's something I would definitely order and enjoy every bite! Great, great job!